When you get the urge for pizza but you have no intention of turning on the oven, why not use a pan? Today I propose you some delicious "pizzette" cooked in a pan: a sort of stuffed tigella with pizzaiola! Recipe not to be missed.
Video of the Recipe
Identity Card of the Recipe
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Ingrediants
For the pizzas
- 200 g of wholemeal flour
- 100-110 ml of water
- 20 ml of extra virgin olive oil
- 4 g of salt
- 1 g of dried brewer's yeast
- 5 g of brown sugar
For the filling
- 100 g of tomato puree
- 10 ml of extra virgin olive oil
- 20 g of capers
- 20 g of green olives
- 1 teaspoon of oregano
- Q.b. of salt
- Q.b. of pepper
Materials Needed
- Bowls
- Scale weighs food
- Rolling pin
- Round stencil with a diameter of 8 cm
- Cooking pan
Preparation
- Prepare the wholemeal dough for the pizzas. In a bowl, pour the wholemeal flour, add the salt and sugar, mix the powders, add the dry yeast and mix with the oil and water: knead with your hands to obtain a soft and lump-free dough.
- Place the dough in a bowl, cover with cling film and leave to rise for three hours in a warm environment.
The right idea
To facilitate leavening, place the dough in a warm environment, such as next to the thermo or on the balcony (when there is the sun). Beware of air currents: leavened doughs fear direct contact with air, so it is advisable to carefully cover the bowl with cling film.
- Meanwhile, prepare the tomato sauce: in a saucepan, pour the tomato puree, add the salt, pepper, oil, oregano and cook for 10 minutes. Turn off the heat and leave to cool.
- When the dough has risen, roll it out on a pastry board with the help of a rolling pin: the thickness must be just under 1 cm.
- With a round stencil with a diameter of 8 cm (alternatively, you can use the edge of a glass), make some discs. Knead the scraps to get new pizzas.
- Heat a non-stick or stone pan until it becomes hot: place the discs of dough on the pan and cook for a couple of minutes, then turn the pizzas and finish cooking.
- At this point, stuff the pizzas with tomato sauce and finish with capers and olives.
- Serve the pizzas in a very hot pan. Keep for a day, in the fridge: reheat before eating them to appreciate their consistency.
Alice's comment - PersonalCooker
Did you like the idea? Of course, you can customize the pizzas according to your tastes, for example by stuffing them with peppers, aubergines or other!
